Busy busy. Got back late last night from a business trip and today I need to quickly repack my bags because tonight we are heading down to Munich for Oktoberfest. I barely remember when I had a chance to make this week’s French Fridays with Dorie recipe, but somehow it seems to have been been made.
This week’s recipe used ingredients which I have used together before, namely, Endives, Apples, and Grapes, and yet still introduced me to a new recipe because, instead of mixed the lot into a salad, Dorie has us sauteing everything together in a pan with butter
And not just any butter, but my very favorite kind which has sea salt added to it. In the US the default butter is salted and in Germany the default butter is unsalted. One can of course find regular salted butter here, but after attending a cooking course in Paris a few years ago and listening to our instructor rant throughout about the evils of salted butter (which is apparently infused with a brine solution which also serves as a preservative) I tend to stick with the unsalted stuff. The exception, however, is this absolutely delicious french aux cristaux de sel butter, which is not brined, but instead has whole salt crystals mixed in. If you look closely, you can actually see the crystals.
Dorie’s recipe calls for the endives, apples, and grapes to be sauteed in salted butter until browned and caramely. Probably not as browned as mine, I had some issues where mine wasn’t browning at all at first and I impatiently turned up the heat until it started to burn. Oops. We served this over leftover polenta and alongside roasted butterflied cornish hens. Delicious!